This sweet preserve is made with aguaymanto (goldenberries) grown in Peru’s Andes. Remove the papery husks, then simmer the fruit with sugar and lemon over low heat until thickened. The fruit’s natural tartness keeps the result from becoming overly sweet.
Wash the husked goldenberries and drain them.
Combine the goldenberries, sugar, lemon juice, cinnamon stick, and water in a pot. Boil over medium heat for 10 minutes.
Lower the heat and simmer for 15 more minutes, stirring, until the mixture thickens. Skim off the foam with a spoon.
Remove the cinnamon stick, transfer the mixture to clean jars while hot, and close the lids tightly.
Fill the jars while the preserves are hot and close the lids right away to help them keep longer. Skimming off the foam with a spoon as the mixture boils will make the preserves clearer.
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